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Pimento Tree
Allspice, also known as Jamaica pepper, myrtle pepper, pimenta, or pimento, is the dried unripe berry of ''Pimenta dioica'', a midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world. The name ''allspice'' was coined as early as 1621 by the English, who valued it as a spice that combined the flavours of cinnamon, nutmeg, and clove. Contrary to common misconception, it is not a mixture of spices. Several unrelated fragrant shrubs are called "Carolina allspice" ('' Calycanthus floridus''), "Japanese allspice" (''Chimonanthus praecox''), or "wild allspice" (''Lindera benzoin''). Production Allspice is the dried fruit of the ''Pimenta dioica'' plant. The fruits are picked when green and unripe, and are traditionally dried in the sun. When dry, they are brown and resemble large, smooth peppercorns. Fresh leaves are similar in texture to bay leaves and similarly used in cooking. Leaves and wood are often ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carl Linnaeus
Carl Linnaeus (23 May 1707 – 10 January 1778), also known after ennoblement in 1761 as Carl von Linné,#Blunt, Blunt (2004), p. 171. was a Swedish biologist and physician who formalised binomial nomenclature, the modern system of naming organisms. He is known as the "father of modern Taxonomy (biology), taxonomy". Many of his writings were in Latin; his name is rendered in Latin as and, after his 1761 ennoblement, as . Linnaeus was the son of a curate and was born in Råshult, in the countryside of Småland, southern Sweden. He received most of his higher education at Uppsala University and began giving lectures in botany there in 1730. He lived abroad between 1735 and 1738, where he studied and also published the first edition of his ' in the Netherlands. He then returned to Sweden where he became professor of medicine and botany at Uppsala. In the 1740s, he was sent on several journeys through Sweden to find and classify plants and animals. In the 1750s and 1760s, he co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lindera Benzoin
''Lindera benzoin'' (commonly called spicebush, common spicebush, northern spicebush, wild allspice, or Benjamin bush) is a shrub in the laurel family. It is native to eastern North America, growing in the understory in moist, rich woods. Description Spicebush is a deciduous shrub growing to tall. It has a colonial nature and often reproduces by root sprouting, forming clumps or thickets. The leaves are alternately arranged on the stem, simple, long and broad, oval or broadest beyond the middle of the leaf. They have a smooth edge with no teeth and are dark green above and paler below. The leaves, along with the stems are very aromatic when crushed with a spicy, citrusy smell, hence the common names and the specific epithet '' benzoin.'' In the fall the leaves turn a very bright and showy yellow color. The yellow flowers grow in showy clusters which appear in early spring, before the leaves begin to grow. The flowers have 6 sepals and a very sweet odor. The ripe fruit is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mexican Cuisine
Mexican cuisine consists of the cuisines and associated traditions of the modern country of Mexico. Its earliest roots lie in Mesoamerican Cuisine, Mesoamerican cuisine. Mexican cuisine's ingredients and methods arise from the area's first agricultural communities, such as those of the Olmecs, Olmec and Maya civilization, Maya, who domesticated maize, created the standard process of nixtamalization, and established foodways. Successive waves of other Mesoamerican groups brought with them their cooking methods. These included the Teotihuacanos, Toltec, Huastec civilization, Huastec, Zapotec civilization, Zapotec, Mixtec, Otomi people, Otomi, Tarascan state, Purépecha, Totonac, Mazatec, Mazahua people, Mazahua, and Nahuas, Nahua. With the Mexica formation of the multi-ethnic Triple Alliance (Aztec Empire), culinary foodways became infused (Aztec cuisine). Today's food staples native to the land include corn (maize), turkey, beans, squash, amaranth, Chia seed, chia, avocados, to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pimento Dram
Pimento dram (or allspice dram, pimento cordial, or allspice liqueur) is a Jamaican liqueur produced by steeping allspice ("pimento") berries in rum. The 2021 ''The Oxford Companion to Spirits and Cocktails'' states that pimento dram has been an article of commerce since the 1850s, and has a flavor "reminiscient of cloves, cinnamon, and nutmeg." There are several entries for pimento dram being presented at the International Exhibition of 1862 by the Royal Society of Arts The Royal Society for the Encouragement of Arts, Manufactures and Commerce, commonly known as the Royal Society of Arts (RSA), is a learned society that champions innovation and progress across a multitude of sectors by fostering creativity, s ..., Jamaica. References {{reflist Herbal liqueurs Rum produced in Jamaica Pimenta (genus) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Liqueur
A liqueur ( , ; ) is an alcoholic drink composed of Liquor, spirits (often rectified spirit) and additional flavorings such as sugar, fruits, herbs, and spices. Often served with or after dessert, they are typically heavily sweetened and un-aged, beyond a resting period during production, when necessary, for their flavors to mingle. Liqueurs are historical descendants of herbal medicines. They were made in France as early as the 13th century, often prepared by monks (for example, Chartreuse (liqueur), Chartreuse). Today they are produced all over the world, commonly served neat, over ice, with coffee, in cocktails, and used in cooking. Etymology The French word ''liqueur'' is derived from the Latin ''liquifacere'', which means "to dissolve". In some parts of the United States and Canada, liqueurs may be referred to as cordials, or schnapps. This can cause confusion as in the United Kingdom a Squash (drink), cordial would refer to a non-alcoholic concentrated fruit syrup, typ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jamaica
Jamaica is an island country in the Caribbean Sea and the West Indies. At , it is the third-largest island—after Cuba and Hispaniola—of the Greater Antilles and the Caribbean. Jamaica lies about south of Cuba, west of Hispaniola (the island containing Haiti and the Dominican Republic), and southeast of the Cayman Islands (a British Overseas Territories, British Overseas Territory). With million people, Jamaica is the third most populous English-speaking world, Anglophone country in the Americas and the fourth most populous country in the Caribbean. Kingston, Jamaica, Kingston is the country's capital and largest city. The indigenous Taíno peoples of the island gradually came under Spanish Empire, Spanish rule after the arrival of Christopher Columbus in 1494. Many of the indigenous people either were killed or died of diseases, after which the Spanish brought large numbers of Africans to Jamaica as slaves. The island remained a possession of Spain, under the name Colo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jamaican Jerk Spice
Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet-marinated with a hot spice mixture called Jamaican jerk spice. The technique of ''jerking'' (or cooking with ''jerk spice'') originated from Jamaica's indigenous peoples, the Arawak and Taíno tribes, and was adopted by the descendants of 17th-century Jamaican Maroons who intermingled with them. The smoky taste of jerked meat is achieved by using various cooking methods, including modern wood-burning ovens. Chicken or pork is usually jerked, and the main ingredients of the spicy jerk marinade / sauce are allspice and scotch bonnet peppers, which are native to Jamaica. Etymology The word ''"jerk"'' is said to come from ''charqui'', a Spanish term of Quechua origin for jerked or dried meat, which eventually became the word ''"jerky"'' in English. The term ''jerk spice'' (also known as ''Jamaican jerk spice'') refers to a spice rub. The word ''"jerk"'' refers to the spice rub, a wet marinade ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caribbean Cuisine
Caribbean cuisine is a fusion of West African cuisine, West African,"Cuisine." (Caribbean. Bahamabreeze.com Accessed July 2011. Creole cuisine, Creole, Amerindian cuisine, Amerindian, European cuisine, European, Latin American cuisine, Latin American, Indian cuisine, Indian/South Asian cuisine, South Asian, Caribbean Chinese cuisine, Chinese, Javanese cuisine, Javanese/Indonesian cuisine, Indonesian, North American cuisine, North American, and Middle Eastern cuisine, Middle Eastern cuisines. These traditions were brought from many countries when they moved to the Caribbean. In addition, the population has created styles that are unique to the region. History As a result of the colonization, t ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eugenol
Eugenol is an allyl chain-substituted guaiacol, a member of the allylbenzene class of chemical compounds. It is a colorless to pale yellow, aromatic oily liquid extracted from certain essential oils especially from clove, nutmeg, cinnamon, basil and bay leaf. It is present in concentrations of 80–90% in clove bud oil and at 82–88% in clove leaf oil. Eugenol has a pleasant, spicy, clove-like scent. The name is derived from ''Eugenia caryophyllata'', the former Linnean nomenclature term for cloves. The currently accepted name is ''Syzygium aromaticum''. Biosynthesis The biosynthesis of eugenol begins with the amino acid tyrosine. L-tyrosine is converted to ''p''-coumaric acid by the enzyme tyrosine ammonia lyase (TAL). From here, ''p''-coumaric acid is converted to caffeic acid by ''p''-coumarate 3-hydroxylase using oxygen and NADPH. ''S''-Adenosyl methionine (SAM) is then used to methylate caffeic acid, forming ferulic acid, which is in turn converted to feruloyl- ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Essential Oil
An essential oil is a concentrated hydrophobic liquid containing volatile (easily evaporated at normal temperatures) chemical compounds from plants. Essential oils are also known as volatile oils, ethereal oils, aetheroleum, or simply as the oil of the plant from which they were extracted, such as oil of clove. An essential oil is essential in the sense that it contains the essence of the plant's fragrance—the characteristic fragrance of the plant from which it is derived. The term "essential" used here does ''not'' mean required or usable by the human body, as with the terms essential amino acid or essential fatty acid, which are so called because they are nutritionally required by a living organism. Essential oils are generally extracted by distillation, often by using steam. Other processes include expression, solvent extraction, '' sfumatura'', absolute oil extraction, resin tapping, wax embedding, and cold pressing. They are used in perfumes, cosmetics, soaps, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smoking (cooking)
Smoking is the process of seasoning, flavoring, browning (partial cooking), browning, cooking, or food preservation, preserving food, particularly meat, fish and tea, by exposing it to smoke from burning or smoldering material, most often wood. In Europe, alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent. In North America, hickory, mesquite, oak, pecan, alder, maple, and fruit tree woods, such as apple, cherry, and plum, are commonly used for smoking. Other biomass besides wood can also be employed, sometimes with the addition of flavoring ingredients. Chinese tea-smoking uses a mixture of uncooked rice, sugar, and tea, heated at the base of a wok. Some North American ham and bacon makers smoke their products over burning corncobs. Peat is burned to dry and smoke the barley malt used to make Scotch whisky and some beers. In New Zealand, sawdust from the native Leptospermum scoparium, manuka (tea tree) is commonly used for hot-Sm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bay Leaf
The bay leaf is an aromatic leaf commonly used as a herb in cooking. It can be used whole, either dried or fresh, in which case it is removed from the dish before consumption, or less commonly used in ground form. The flavour that a bay leaf imparts to a dish has not been universally agreed upon, but many agree it is a subtle addition. Bay leaves come from various plants and are used for their distinctive flavour and fragrance. The most common source is the bay laurel ('' Laurus nobilis''). Other types include California bay laurel, Indian bay leaf, West Indian bay laurel, and Mexican bay laurel. Bay leaves contain essential oils, such as eucalyptol, terpenes, and methyleugenol, which contribute to their taste and aroma. Bay leaves are used in cuisines including Indian, Filipino, European, and Caribbean. They are typically used in soups, stews, meat, seafood, and vegetable dishes. The leaves should be removed from the cooked food before eating as they can be abrasi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
